Beef Stuffed Eggplant

• 2 eggplant, split in half lengthwise
• 1 medium size onion, chopped
• 1/2 clove garlic, minced
• 2 Tbsp. oil
• 1/2 lb. cooked beef, cut in small cubes
• 2 c. tomatoes, fresh or canned
• salt to taste
• 1/2 tsp. basil
• 3 Tbsp. wheat germ
• 3 Tbsp. Parmesan cheese

1. Preheat oven to 350u0b0.
2. Scoop pulp from eggplant halves, leaving
3. 1/2-inch
4. shell.
5. Dice pulp.
6. Saute onion, garlic and eggplant
7. pulp in oil.
8. Add cubed, cooked meat, tomatoes, salt to taste
9. and basil.
10. Fill eggplant shells with mixture.
11. Top with wheat germ combined with cheese.
12. Put water 1/2-inch deep in bottom
13. of baking pan.
14. Add filled eggplant halves.
15. Cover with foil.
16. Bake
17. at 350u0b0 for 1/2 hour.
18. Uncover and continue baking until shell is tender enough to eat, about 20 minutes. Yields 6 to 8 servings.

eggplant, onion, clove garlic, oil, cooked beef, tomatoes, salt, basil, germ, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=663888 (may not work)